Turkish Eggs with garlic yoghurt and spiced paprika butter
This recipe brings the best of Turkish cuisine to your breakfast table with simple ingredients and incredible flavours.
When most people think of yoghurt for breakfast, it’s often something sweet – maybe a parfait layered with fresh fruit, or a bowl topped with crunchy granola. But what if breakfast could be more than that? If you’re ready to explore new flavours and textures, this savoury Turkish dish is an absolute must-try.
Turkish Eggs, or Çılbır as it’s known in Turkey, are a rich blend of creamy garlic yoghurt, perfectly poached eggs, and a drizzle of warm, spiced paprika butter. The yoghurt’s tanginess pairs beautifully with the silky eggs, while the buttery paprika sauce adds a smoky depth with just a hint of heat.
The best way to enjoy this dish is with a thick slice of rustic, crusty bread on the side. Recipe compliments of Kerrygold.
Ingredients
For the yoghurt:
- 1 cup yoghurt
- 1 tsp crushed garlic
- ½ tsp Salt
For the paprika butter:
- 80g Kerrygold Pure Irish Salted Butter
- 1 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp salt
Serve with:
- 4 poached eggs
- Cucumber slices
- Marinated Olives
- A handful fresh dill, chopped
Method
- Combine the yoghurt, garlic and salt in a bowl.
- Warm the butter in a pot until it melts and starts to sizzle.
- Switch off the heat and add the paprika, cayenne pepper, salt.
- To serve, arrange the yoghurt in a bowl, add the poached eggs and drizzle the paprika butter on top.
